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Topic: Frustrating Low finial beer PH (Read 591 times)

I cont to have frustrating results with finial beer PH. Is there any reason that this should have dropped by so much?95% optic malt5 % C120No spargeOG 1.042FG 1.010Edinburgh Ale WLP028Mash 149FRoom temp PH with calibrated meter 2 points.Post boil PH was 5.6 Finial PH was 4 at room temp

I am was intentionally trying make my finial beer PH around 4.5. I assume i need to brew the exact same beer with the exact same ingredients to nail it down. I even pushed the water chemistry higher than normal. I have never used this yeast though. Any thoughts would help

Obviously, there are a great many other factors in play as well, but pitching rates are one of the variables. Salts, acids, malt buffering and ph, etc are bigger factors that set up the initial conditions.

I am curiouse why you are targeting such a high ph? 4.5 seems high for a finished beer.

I am curiouse why you are targeting such a high ph? 4.5 seems high for a finished beer.

I tend to like my malty styles to finish higher i feel it gives me a better malt flavor/profile. The whole finish beer PH thing has been interesting for me lately a buddy and myself have been testing finished PH of some commercial examples and they have all been really high. For instance pakos ipa 4.85 and ballest point double 4.63. Its just interesting and i feel like some beers really should have a higher PH than most recommend. They tend to taste better to me

Ya it is fun to mess with me and my buddy are going to attempt the same batches and make the PHs different to do side by sides to truly determine what we prefer on the finial PH of different styles. Ill report back we are in the process

So are you guys actually adjusting your kettle pH lower with acid to hit what you want, or just checking the finished beer pH for reference ? I've never bothered with checking my finished beers. I've always felt that if I hit my target mash pH accurately, the finished beer pH would be as it should be.. Just trying to get my head around this.

So are you guys actually adjusting your kettle pH lower with acid to hit what you want, or just checking the finished beer pH for reference ? I've never bothered with checking my finished beers. I've always felt that if I hit my target mash pH accurately that all is good, with pretty consistent results. Just trying to get my head around this.

I am not adjusting my kettle PH. Trying to predict the finial beer PH by adjusting my mash PH and alkalinity with lactic acid. Challenge for me is thats all yeast seem to have there own "buffering" capacity. Unless i brew the same beer over and over i really have a hard time predicting my finial PH. I think it is ideal for the PH to drop about 1 point from post boil PH however i have be struggling with this.

For me... I started just targeting the mash PH... and targeting lower and higher mash PH (5.0 to 5.7).

After doing some reading research, I found indications that lower mash kettle PH would have clearer beers, and lower boil PH would not darken as fast while boiling. Lower mashing, however, had efficiency issues. Lastly, I also found that commercial lager I dring... would come in around 4.1 to 4.3, and my beers would be a bit higher than that.

So... dropping the PH in the kettle was needed to drop PH down past 4.5 in the recipies I have been brewing. I have liked the results, and the competitons scores suport a slight improvement as well.